Linda’s Minestrone Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oil in a large pan with a lid and place over medium heat at the onions, celery, carrots, and a large pinch of salt and cook for 10 minutes until the vegetables are just beginning to soften.

Step 2

Add the garlic and mixed herbs and cook for another two minutes, until aromatic.

Step 3

At the chopped tomatoes, tomato paste, zucchini, cabbage, and turnip, then the stock and cover with the lid. Simmer for 45 minutes until the vegetables are tender.

Step 4

Add the macaroni, beans and cooked, diced potato – it helps to par boil the potato before adding it to the soup to avoid scum from the start warming on the surface. Cook for further 15 minutes until the paste is al dente season to taste.

Step 5

Serving boil with a drizzle of olive oil, parsley and some grated nondairy cheese if you like.